Senju is an upscale Japanese bar and restaurant serving up polished Japanese culinary classics paired with delightful libations.
Located on the 3rd floor of the ever-popular Plaza Indonesia, Senju’s entrance is a dazzling array of criss-crossing triangular lattices, Japanese sake jars and light signage. Since opening its doors, Senju has gained popularity amongst discerning gourmands for its obsessive attention to quality produce and its marvellous array of classic Japanese dishes.
Entering the restaurant, guests are shown to the dining area by the restaurant’s cordial and attentive staff. A gorgeous hardwood bar runs lengthwise along the corridor leading into the main dining area, forming an L-shape dining space bordering Senju’s bar and kitchen. Diners are encouraged to pull up one of the dapper bar stools waiting patiently by the bar and chat to the house mixologist or the chefs to start off their dining experience whichever way they desire. Intricately woven rattan placemats are set out neatly on the tables, accompanied by hand-crafted ceramic plates and pairs of wooden chopsticks.
At Senju, customers can choose from an extensive à la carte menu of Japanese cuisine, featuring sushi, sashimi, maki-roll, agemono, robatayaki and yakimono. Aside from that, diners can also choose to enjoy a variety of sushi and sashimi set selections featured in the moriawase and omakase sets. Senju prides itself on quality ingredients which are air-flown from Japan. Diners can enjoy premium Japanese beef, as well as fresh seafood imported straight from Tsukiji fish market.
A time-honoured Japanese tradition, omakase-style dining is one in which the diner leaves the choice of dishes to the chef, trusting in the chef’s judgement and skill to craft a customised menu for individual customer tastes using ever-changing artisanal ingredients procured seasonally. Besides the omakase lunch, guests can choose from an eight-course, 10-course and 12-course omakase menu. The Kyoto omakase is a favourite amongst Senju’s guests. Diners start off the set with a palate opener of chawan mushi and kinokohoiruyaki soup, which features a variety of mushrooms that impart a rich and satisfying depth of flavour. Next, diners are treated to a sumptuous selection featuring salmon belly sashimi, US beef maki roll, salmon belly foie gras sushi and mini chiraishi don served in a cocktail glass, amongst other culinary delights. As a sweet end to the meal, guests can choose between a platter of mixed fruits accompanied by a traditional red bean mocha or a panna cotta served with lashings of strawberry sauce.
Sake lovers will be dazzled by the selection Senju provides. From the approachable sweet sakes such as Muroka Genshu sake to drier sakes such as Honjozo Karatanba, there is something for each and every preference. Aside from sake, Senju’s wine collection is sure to interest wine aficionados. In addition to famed Australian wines such as Penfolds and Scotchmans Hill, to the ever-popular Napa Valley wines such as Stag’s Leap, guests can also choose from Italian, Chilean, Spanish and French vintages to accompany their delightful meal.
Chawan Mushi
INGREDIENTS:
Egg custard
- 1000ml water
- 8g katsuobushi
- 50ml mirin
- 50ml shoyu
- 5g salt
- 20ml sake
- 10g hon-dashi
- 10 chicken eggs, beaten
Individual garnishings
- 4g kani, boiled
- 3g shiitake, boiled
- 5g shimeji, boiled
- 10g ebi, boiled
METHOD:
- Boil water with katsuobushi, remove katsuobushi and reserve stock.
- Once stock is cool, add mirin, shoyu, salt, sake, hon-dashi and chicken eggs.
- Mix well and strain through fine sieve.
- Fill individual 90ml chawan mushi cups and add kani, shiitake, shimeji and ebi to each portion.
- Steam cups in a steamer for 17 minutes until set. Serve.
Senju
Plaza Indonesia
Jalan M.H. Thamrin
Jakarta 10350, Indonesia
T:(+62) 2129924567
